Description
Shanghai fried noodles are a flavorful and satisfying stir-fried dish made with thick wheat noodles, tender slices of pork or chicken, and crisp vegetables all tossed in a rich, savory sauce. This takeout favorite is quick to make and delivers bold umami flavors with every bite—perfect for a weeknight dinner or an impressive homemade Asian meal.
Ingredients
Scale
Noodles and Meat
- 8 oz thick wheat noodles (like Shanghai noodles or udon)
- 1/2 pound pork loin or chicken breast, thinly sliced
- 1 tablespoon soy sauce (for marinating meat)
- 1 teaspoon cornstarch
Vegetables
- 2 cups napa cabbage or green cabbage, sliced
- 1 cup shiitake or button mushrooms, sliced
- 2 scallions, cut into 2-inch pieces
- 2 garlic cloves, minced
Sauces and Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- Salt and white pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Prepare the Noodles: Cook the noodles according to package instructions until just al dente, then drain and set aside to prevent overcooking during stir-frying.
- Marinate the Meat: In a bowl, combine the thinly sliced pork or chicken with 1 tablespoon soy sauce and cornstarch. Let it marinate for 10 minutes to enhance flavor and tenderize the meat.
- Cook the Meat: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry the marinated meat until it is just cooked through, then remove it from the pan and set aside to keep it tender.
- Sauté Aromatics and Vegetables: Add the remaining oil to the pan and sauté minced garlic for about 30 seconds until fragrant. Then add the sliced mushrooms and napa cabbage, cooking for approximately 3 minutes or until the vegetables soften slightly but remain crisp.
- Combine Noodles, Meat, and Sauce: Return the cooked meat to the pan and add the drained noodles. Stir in soy sauce, dark soy sauce, oyster sauce, sugar, salt, and white pepper. Toss everything together thoroughly for 2 to 3 minutes to allow the flavors to meld and noodles to heat through.
- Finish with Scallions: Add the cut scallions and stir-fry for an additional minute to keep their freshness and slight crunch, then serve the dish hot for best taste and texture.
Notes
- Use vegetarian oyster sauce and tofu to make a meatless version of this dish.
- You can substitute Shanghai noodles with udon or fresh lo mein noodles based on availability.
- Adjust the sauce quantities to your preference to achieve a lighter or stronger flavor.
